Break the dark chocolate into small pieces and set aside.

Rinse a saucepan with cold water and leave it wet—this helps prevent the cream from burning.

Place the cinnamon stick, allspice, ginger, and vanilla syrup into the saucepan.

Pour in the cream and stir well.

Place the pan over medium heat, stirring occasionally. Keep a close watch and ensure the cream doesn’t boil. When it reaches around 180°F, or when bubbles begin forming around the edges, remove it from heat.

Remove the allspice and cinnamon stick.

Add the dark chocolate to the hot cream and whisk vigorously until smooth and thick.

Warm your serving cup by heating it briefly in the microwave, then pour in the hot chocolate. If desired, top with marshmallows or enjoy it with cookies or biscuits.